Chicken Breasts, Nacho Cheesy Cp Lc-13.1/sdairy- cheese, ethnic- mexican, meat- chicken breast 4 half (06 oz) chicken breasts, bnls, sknls 1 can (16 oz) diced tomatoes in juice 1 can nacho cheese soup, condensed 1 can (04 oz) mild chopped green chiles Salt; to taste Freshly-ground black pepper; to taste Combine all ingredients in the crockpot. Cover and cook on LOW for 7 to 9 hours. Serve with hot, boiled rice. This recipe yields 4 to 6 servings. Source: "Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com" NYC Nutrition Analysis (per serving or yield unit): water=316.4 g; calories=318.3; protein=43.87 g; total fat=8.7 g; carbohydrate=13.48 g; dietary fiber=0.4 g; ash=5.87 g; calcium=154.3 mg; phosphorus=444.4 mg; iron=2.73 mg; sodium=1332 mg; potassium=838.6 mg; magnesium=66.69 mg; zinc=1.99 mg; copper=0.31 mg; manganese=0.3 mg; vitamin A=1354 IU; vitamin E=0.5 mg ATE; thiamin=0.19 mg; riboflavin=0.29 mg; niacin=20.25 mg; pantothenic acid=1.59 mg; vitamin B6=1.02 mg; folate=19.89 ug; vitamin C=27.37 mg; saturated fat=4.64 g; monounsaturated fat=2.34 g; polyunsaturated fat=0.76 g; cholesterol=115.2 mg; selenium=33.85 ug; refuse=14.71%; %cal as carb:prot:fat=18:57:25; WW Pts=7.01; (incomplete analysis) |
